One of my favorite, no-fuss winter veggie recipes is as old as the dirt. It’s the Southern greens, slow simmered in ham hock until achingly soft and buttery. If you happen to have any ham stock from boiling your ham bone omit the ham hock.
3 quarts water
1 ham hock
2 pounds winter greens like collard or mustard, central stems removed
3 peeled carrots
1 peeled turnip
1/4 cup Rockridge Orchard apple cider vinegar
Place all the ingredients in a non-reactive stock pot, cover and simmer for about an hour until the vegetables are soft and the flavors combined. Remove and slice the vegetables. Reserve the cooking water for soup the next day.